PANE RUSTICA
3225 South Macdill Avenue
Tampa, Florida, 33629
Palma Ceia
Hillsborough County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 2/14/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in pasta station has deep groves and stains. - From follow-up inspection 2025-02-14: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Roast beef being cooked in reduced oxygen packaging with no HACCP. **Warning** - From follow-up inspection 2025-02-14: **Time Extended**
Food safety inspection conducted on 2/14/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 2/13/2025
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pasta (51F - Cold Holding) meat sauce (51F - Cold Holding) marinara (50F - Cold Holding) **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (51F - Cold Holding) meat sauce (51F - Cold Holding) marinara (50F - Cold Holding) **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in pasta station has deep groves and stains.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Roast beef being cooked in reduced oxygen packaging with no HACCP. **Warning**
Food safety inspection conducted on 2/13/2025 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 9/5/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/4/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent is soiled over top dishwasher.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on cooks line. Chef removed cloth from underneath cutting board. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on cooks line are soiled.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line. Chef discarded drink. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 46F. Pizza sauce cold holding at 45F. Raw ground beef 45F. Steak 46F. **Warning**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza held on time has no time stamp on front line. Manager added proper time markings **Corrected On-Site** **Repeat Violation**
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Chef put tags in order. **Corrected On-Site**
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
Food safety inspection conducted on 9/4/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).